This rendition of risotto is an homage to fall, full of sweet butternut squash, smoky bacon and sweet, creamy Gouda. I’m super confident that this risotto is going to be your new go-to comfort food meal this fall!
Peel the butternut squash and remove the seeds using a spoon. Dice the peeled squash until you have 3 cups diced. Place the squash on a parchment lined baking sheet and toss with 1 tbsp olive oil, 1/2 tsp salt and 1/4 tsp pepper. Roast the squash for 25 minutes.
While the squash cooks, heat the vegetable stock on low heat in a small saucepan on the stove.
In a dutch oven or large sauce pan over medium heat add the bacon. Cook until the fat has rendered and the bacon has crisped. Add the shallots and 1 tbsp of butter. Cook until the shallots are translucent and add 1 cup arborio rice and 2 minced garlic cloves. Cook for 1 minute until the rice has toasted. Next add the white wine and stir. Once the wine has reduced and been absorbed add a few ladles of the warm vegetable stock stirring continuously. Repeat this process until all of the stock has been added and the rice is tender and creamy. Turn off the heat and add the remaining tbsp of butter, 1 cup of freshly shredded gouda, 2 tsp fresh thyme, 1 1/2 tsp salt and 1/2 tsp pepper. Finish by adding the roasted squash and mixing thoroughly. Enjoy!
I paired my risotto with apple chicken sausage and I highly suggest it!
Keyword Bacon, Butternut Squash, Comfort Food, Fall Food, Gouda, Risotto